Coconut Milk and Strawberry Rhubarb Ice Cream

Spring is just around the corner and this creamy, tangy ice cream recipe is the perfect way to enjoy fruits in season. My coconut milk and strawberry rhubarb ice cream is 100% vegan, dairy-free, gluten-free and of course, Paleo friendly. It only requires 5 ingredients and it's easy to make! Just like always, you can swap strawberries with other fruits you like, including raspberries or blackberries.

Banana and Strawberry Rhubarb Ice Cream

Calories: 145 kcal

Servings: 6

You will need:

  • 2 cups ripe strawberries, thinly sliced
  • 2 medium ripe bananas, sliced
  • ​2 small rhubarb stalks, chopped
  • ​¼ cup raw honey
  • 2/3 cup canned coconut milk


Step 1: To start the strawberry and banana base, line a baking sheet with parchment or wax paper. Place the sliced fruits on a parchment-lined baking sheet, spaced out evenly so none of the slices is touching each other then stick in the fridge until firmly frozen.

Step 2: In a small saucepan, simmer the chopped rhubarb and honey in medium heat for about 10 minutes, stirring occasionally to break down the rhubarb. Once the mixture has reached a jam-like consistency, turn off the heat and transfer the mixture into an airtight container. Stick the rhubarb mix in the fridge until cold.

Step 3: In a blender, place the frozen banana and strawberry slices and pulse until the fruits take on a crumb-like consistency. Add the coconut milk and blend until nice and smooth. Pour the ice cream base into a bowl and spoon the rhubarb mixture into it to create beautiful swirls. Scoop the banana and strawberry ice cream into serving dishes and enjoy or chill the ice cream in the freezer before serving!

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